As the U.S. Food and Drug Administration continues to weigh its preliminary decision to phase out partially hydrogenated oils — the main dietary source of artificial trans fats in food — foodservice operators are listening to their customers and beginning to look for more healthful alternatives for their frying solutions. Previously, the FDA had ruled that partially hydrogenated oils were “generally recognized as safe,” or GRAS, a designation indicating a product is ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com